All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Blue cheese is the James Brown of cheeses: hardest working cheese in the business, completely innovative, and so, so funky. (Does that make it the George Clinton of cheeses? Either way, we want the funk!) Mix that with the sweet, subtle soul of fig, like an Al Green or a Barry White and what do you have? A great FM channel in 1976 and this risotto: flavorful, delightful, and oh so funky. Get this dinner, and feel good.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve shallot. Cut into ¼" slices.
Roast the Butternut Squash
Place a medium oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add butternut squash and shallot to hot pan. Stir often until lightly browned, 3-4 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Transfer pan to hot oven and roast until tender, 8-12 minutes.
Remove from oven and gently stir in fig preserves. Be careful! Handle will be hot.
While squash cooks, start risotto.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot and stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add garlic and stir constantly until aromatic, 30-60 seconds.
Finish the Risotto
Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Stir in butter, ½ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with butternut squash, walnuts, and blue cheese (to taste). Bon appétit!
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